3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons butter or margarine
1 egg
2 tablespoons jam or preserves, any flavor
ICING
1 cup sifted powdered sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into 12 equal pieces. Roll each to 15-inch rope. Loosely coil each rope and tuck end under roll. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.*
3. With thumb, press indentation in center of each roll; fill with 1/2 teaspoon jam. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and vanilla extract. Stir until smooth.
Yield: 12 Rolls
Notes: *TIP: To create a warm place for rising, place a large shallow pan on counter. Half-fill pan with boiling water. Place baking sheet over pan; let rolls rise 20 minutes, until doubled in size. Proceed with recipe.
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons butter or margarine
1 egg
2 tablespoons jam or preserves, any flavor
ICING
1 cup sifted powdered sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into 12 equal pieces. Roll each to 15-inch rope. Loosely coil each rope and tuck end under roll. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.*
3. With thumb, press indentation in center of each roll; fill with 1/2 teaspoon jam. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and vanilla extract. Stir until smooth.
Yield: 12 Rolls
Notes: *TIP: To create a warm place for rising, place a large shallow pan on counter. Half-fill pan with boiling water. Place baking sheet over pan; let rolls rise 20 minutes, until doubled in size. Proceed with recipe.
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